Foodie Thursday: Chicken with Walnut Pesto and Pomegranate
Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish: Chicken with Walnut Pesto & Pomegranate. Scroll down to find the recipe.
Plus, Simon has another one of your confessions for the collective to mull over.
Chicken with Walnut Pesto & Pomegranate
by Xanthe Clay from The Contented Cook (Kyle Books)
Prep time: 10 mins
Cooking time: 25 mins
4 chicken legs, or 1 whole chicken, jointed
1 tbsp honey
2 red onions, each peeled & cut into eight wedges, & tossed in a little olive oil
Walnut pesto (see below)
Seeds from ½ pomegranate
Pomegranate molasses (optional)
1. Preheat the oven to 200°C/gas mark 6. Rub the chicken with honey & a pinch of salt, & put in a large roasting tin surrounded by the onions in a single layer.
2. Roast for 25 mins. Serve the chicken & onions with the walnut pesto, & a generous scattering of pomegranate arils, plus a trickle of pomegranate molasses if you have it.
For The Walnut Pesto:
Leaves from a large bunch of parsley
110g shelled walnuts
110ml olive oil
1. Put the parsley & walnuts in a food processor with a fat pinch of salt. With the motor running, dribble in the oil, chopping the ingredients coarsely.
2. Stop while it is still a very rough paste. (This mixture will last at least two days in the fridge.)
- Thu 2 Apr 2015 17:05